This simple bannock recipe is adapted from the Public School House restaurant at Jackson’s Falls Country Inn in Prince Edward County, Ont., where First Nations owner Lee Arden Lewis features Native-inspired cuisine. The bannock gets baked over prepared hot coals in about 20–30 minutes.

Jackson’s Falls Dessert Bannock

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Course Dessert

Cuisine classic, Cottage, Indigenous, Traditional

Servings servings

Ingredients

5 cups unbleached all-purpose flour
21 ⁄2 tbsp baking powder
⅓ cup sugar
2 tsp salt 1 tbsp ground dried sumac optional (See TIP below)
1 ⁄2 cup vegetable oil
21 ⁄2–3 cups water
1 ⁄4 cup butter melted Nutella, whipped cream, chopped strawberries or cinnamon sugar, to taste

Instructions

Choose clean, green sticks about as thick as your thumb; peel the bark off their ends (about 8″).
In a medium bowl, mix flour, baking powder, sugar, salt, and sumac (if using). Add oil and just enough water, a little at a time, to form soft dough that’s not too sticky. Knead lightly in bowl, adding a little flour as needed, with well-oiled hands for a few minutes, until dough is elastic; divide into 6–8 pieces.
Roll each piece into long, 1″-thick ropes with your hands. Heat peeled ends of sticks over coals; wrap dough coils firmly around warmed ends.
Hold bannock over hot coals, turning sticks occasionally and being careful not to burn, cooking for about 20–30 minutes or until puffed, evenly browned, and cooked in centre. Remove bannock from sticks; brush with melted butter and dust with cinnamon sugar or fill generously with Nutella, whipped cream, and chopped strawberries.

Notes

TIP Staghorn sumac is a wild-growing plant known for its tight, bunched clusters of fuzzy red berries with seeds inside. You can buy it in Middle Eastern stores or online from suppliers such as Forbes Wild Foods. It adds a lemony flavour and can be used dried and ground.

Keyword Bannock, Jackson's Falls Country Inn, Lee Arden Lewis

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